Ingredients:
- Kacha Kela/ Raw Banana - 2
- Green Chilies - 2
- Coconut Grated 1/4 cup
- Lemon juice - 2 tbsp
- Fresh Coriander Leaves
- Pinch of Hing/Asafetida
- Salt
> For Seasoning:
- Mustard Seeds - 1 tsp
- Urud Dal/White Lentils - 1/2 tsp (grown in Indian subcontinent- Available in Indian Store)
- Few Curry Leaves
- Oil for fry
Time Required: 20 mins
Method:
- Boil the kacha kela / raw banana in a pressure cooker up to 2 whistles. Cool them for 30 to 40 mins. Then remove the skin and grate (before cooling if you grate it will be soggy)
- Heat 1 tbsp of oil in a non stick pan add mustard seeds when it splutter add urad dal, Add the green chilies and curry leaves and fry them for 2 mins then add the grated banana, salt, pinch of hing and mix nicely & cook for 2 more mins.
- For more taste squeeze lemon juice and garnish with grated coconut & coriander leaves
Serving: This sabzi goes well with Sambar/Rasam Rice
